Samah Dada:
Comparison is the thief of joy. Don't compare yourself to anyone else. And I think I found myself doing that throughout growing up, and I realized that everyone is on their own path.
Kerry Diamond:
Hey, Bombesquad. You're listening to Radio Cherry Bombe, the show that's all about women and food. I'm your host, Kerry Diamond, coming to you from Newsstand Studios here at Rockefeller Center in the heart of New York City. Today's guest is Samah Dada. She's the host of #Cooking for The TODAY Show, and author of a brand new cookbook Dada Eats Love to Cook It: 100 Plant-Based Recipes for Everyone at Your Table. It's a vibrant book from a vibrant human. And I'm excited to share our conversation.
Today's show is sponsored by Bouvet Ladubay Sparkling Wine, and Homemade, the podcast from the publishers of all recipes. Some housekeeping. If you haven't picked up our Julia Child issue, head on over to cherrybombe.com to snag a copy. We just reprinted the issue as it's sold out in a flash. Everybody loves Julia Child. The issue is filled with essays, recipes, illustrations, and great archival photos of Julia. I love the issue. The team puts so much love into it. And I think you'll love it too.
Let's hear a word about Bouvet Ladubay, and then we'll check in with Samah. When people ask me to name my favorite drink, I always say "Bubbles, please." And I am particularly fond of sparkling wine. So I'm excited to introduce you to Bouvet Ladubay, the family-run winery in the Loire Valley that has been producing Methode Traditionnelle, pardon my French, sparkling wine since 1851. Which Bouvet to try today? How about Bouvet Ladubay Tresor Blanc?
This lovely sparkler features Chenin Blanc and Chardonnay and is aged in oak barrels. Enjoy aromas of brioche and citrus, which sounds wonderful, with a creamy texture and well-balanced tannins. Or go pink with Bouvet Ladubay Brut Rose Excellence, bright salmon pink, and color. This Rose features hints of fresh raspberry, red currant, and peach plus blackcurrant and quince, and some earthy herbaceous notes.
Both add the perfect pop to any summertime meal, as they pair beautifully with food. Add a little sparkle to your summer with Bouvet Ladubay Sparkling Wine. Look for Bouvet Ladubay in your favorite wine shop or on wine.com. Visit bouvetladubay.com for more. Enjoy today's interview. Samah Dada, welcome to Radio Cherry Bombe.
Samah Dada:
Thank you, Kerry. I'm so happy to be here.
Kerry Diamond:
We are so happy to have you on the show today. And this is really a special treat because as you know, we have started recording as part of Newsstand Studios here at Rockefeller Center in New York City, like I said at the beginning of the show. And you have a major connection to Rock Center.
Samah Dada:
Yes.
Kerry Diamond:
Let's do this in two parts. So, you work for The TODAY Show right now. What do you do for The TODAY Show?
Samah Dada:
Yes. So for The TODAY Show right now, I'm a food contributor for them. And I also host a digital series, which is now streaming on Peacock called #Cooking for them, which is really cool and exciting. And I actually started off there as a production assistant. So, it's been a very cool, full circle moment for me.
Kerry Diamond:
That is amazing. Where do you record the show?
Samah Dada:
So we actually record at this new studio in Long Island City that they just built for this cool food content. So I was the first person to be live from that studio or shooting something in there, which is very surreal. And really, it's beautiful. So I'm really excited about it.
Kerry Diamond:
And I should tell our listeners, sadly, you are not here with us today, even though we are in what's kind of your second home. You are in LA right now, correct?
Samah Dada:
Yes. Yes, I am.
Kerry Diamond:
What are you doing out there?
Samah Dada:
So I actually came here to be with my family at the beginning of the pandemic. I stuck it out in New York for a few months. And then my parents, my family were like, "What are you doing in that box alone?" So, I decided to come here and come home and spend some time with them. But I've been going back and forth with work a bit.
Kerry Diamond:
Got it. Because you are a California girl, we will talk about that.
Samah Dada:
I am.
Kerry Diamond:
We've got so much to talk to you about, Samah.
Samah Dada:
So much to talk about.
Kerry Diamond:
All right. But let's finish up on Rock Center. Like I said, you have a very special connection to Rock Center. You were an NBC Page, which is a very big deal. People might not realize that. What does it mean to be an NBC Page?
Samah Dada:
Yes. So an NBC Page is a really amazing cool program in TV. And what it is, it's sort of like a rotational program for young people who are interested in working in television. So they have you start off by giving the NBC studio tour where you basically take large tourist groups around to different studios, in 30 Rock, whether that's to see SNL studio, to see Jimmy Fallon studio, and giving a history of NBC and the history of TV as it started there. And then they take you through different aspects of TV, whether that's in a business, production, or marketing standpoint of what it's like to work in TV holistically. So really gives you a sense of what it's like in any capacity working in television. So, it's definitely a dream for people who want to be involved in TV in some way.
Kerry Diamond:
Now, it didn't scare you away from wanting to be on TV. I find that sometimes internships are good for showing you what you don't want to do as much as what you do want to do. But in this case, you were hooked.
Samah Dada:
Yeah, I was totally hooked. And you're right, because sometimes you're like, "Well, now I know too much." And that in some ways is true, because I can never watch The TODAY Show and not see the people in the control room, not see what's going on behind the scenes and know how much work it takes to put that show together. But I love the energy. I think I've always really thrived in high-pressure situations. And I definitely feed off the adrenaline of television for sure.
Kerry Diamond:
You say in the intro to Dada Eats that being at Page was the first time you experienced a sense of belonging. Why was that?
Samah Dada:
Yeah, I think growing up, I grew up in Southern California, my parents emigrated here from India. So I always felt I had Indian food on the table at home. But going to school, I saw my friends with Lunchables and Pop-Tarts. And I never really felt like I quite fit in because I wasn't really Indian enough to jive with my Indian counterparts over in India who had grown up there and knew the language better than me and had that culture really built-in from the start, but also not American enough because I have more of a culture at home that I take with me everywhere.
So, I think I always felt a bit off-balanced growing up. And being in the Page Program was around the same time that I first found cooking. And that in itself gave me a sense of belonging because I finally felt like I was good at something that I had this almost like I could please a bunch of different people and their palates in it, and it was a really exciting thing. And then, also, I think paired with the fact that the Page Program really brings people together who are all interested in the same thing and interested in television. And that cohort and that family feel was just really unparalleled for me.
Kerry Diamond:
Now, you did get a bit of a lucky break while you were working there. And I don't even want to call it a lucky break, because in some respects, people make their own luck. And I think you definitely did in this case, because of your love of food and all the cooking you were doing for everyone. But tell us about the lucky break you got with The TODAY Show and what that led to.
Samah Dada:
Yes. So I was working as a production assistant at The TODAY Show at the time. And I'd wake up at 3:00 in the morning, I'd be at work and the control room at 4:00.
Kerry Diamond:
All right. I go to bed at 3:00 AM, some nights.
Samah Dada:
Literally the crack of dawn.
Kerry Diamond:
Did you watch that Jennifer Aniston Apple TV, The Morning Show, when they all had to get up every morning and was like, "Oh, god."
Samah Dada:
Yes, it was triggering for sure. For sure. Yeah. I mean, look, I don't think anyone can really thrive on that calendar, on that schedule. You really have to learn how to live with it. But yeah, I was waking up at 3:00 in the morning, I'd be at work at 4:00. My job was really to build the show's run downtime and outrun scripts to the anchors. So it was a very busy, high-stress job. But at the same time, while I was working there, I'd work from 4:00 to 2:00 PM, I'd come home and I'd cook and I'd post pictures of my food on my blog, Dada Eats, at the time, and still today.
And just because it was a hobby, because I loved it, and at that point I had built up a bit of a following being in New York cooking, it was a really nice community to have. And some of the producers took notice of the blog and asked if I wanted to be on the show as a guest. And I was definitely freaking out on the inside. I kept it pretty cucumber on the surface, because I had always wanted to work in television, I was always interested in food TV, but I never thought that opportunity would come to me in that way so organically. And I just felt major imposter syndrome and also just really, really lucky for it. And from there, from my first segment, I started doing a bunch more and then got this show and, yeah, and was able to go out on my own and do what I'm doing now.
Kerry Diamond:
When did you first fall in love with cooking?
Samah Dada:
I think I've always had a love for food and a love for cooking from watching my mom cook Indian food every single day growing up. I was always the one helping her in the kitchen. And I think that really started it. I think I'm also a much more adventurous eater than anyone in my family. I was always down to go try the newest restaurant and I became like the human Yelp of my family and my friends. And I was just a walking talking restaurant recommendation service.
But I think when I got into cooking really in the style of cooking that I really consumed myself with now was really in New York, because there is just such an insane culture of food. And it's an event, like going out to eat is an event. Cooking dinner for your friends is a party. I think that love for food, just passion for food in the event of eating was something that really was inspiring to me. So, that's when I really started cooking a lot and cooking for friends and bringing brownies into The TODAY Show, bringing cookies for my Page friends.
Kerry Diamond:
There you go, everybody, now the secret to success, bringing brownies to work. I'm sure that has helped more than a few people.
Samah Dada:
Or in the morning. That was the best, though, because I would always find a willing taste tester at 4:30 AM. Nowhere else will you find that in The TODAY Show.
Kerry Diamond:
Oh my god. How much coffee did you drink back then?
Samah Dada:
So much, Kerry. It was obviously obscene.
Kerry Diamond:
Wow.
Samah Dada:
Yeah, a lot.
Kerry Diamond:
Too much. So you fell in love with food around that time. You also had something in the book about how you have this wellness awakening that you experienced in college. You started working out, reading labels. I'm curious how that came to be.
Samah Dada:
Yeah. So, I went to school at Berkeley and I think the food scene over there, both in Berkeley and San Francisco, is super robust and diverse. And I think that was a really interesting thing for me to witness as I was studying, because there's this really crunchy Berkeley student food collective grocery store near campus that had the latest alternative crackers that were made with chickpeas and different hummus varieties, all these things that were really healthy and interesting.
And I started paying more attention to what was going into my body. I started reading menus a bit closer. I started looking at labels a bit more. Not to fit in with that diet culture thing, but more just because I was curious about what I was putting into my body and paired with doing more yoga and just taking care of my body, and seeing what made me feel good was sort of what happened at Berkeley. And that wellness awakening, like you said, was a really formative thing for me. And especially it's informed the way I cook now, I think.
Kerry Diamond:
You'll appreciate this, but we had Alice Waters on the show last week.
Samah Dada:
Oh my god, amazing.
Kerry Diamond:
So I love that we had Alice last week and you this week. I feel like it's two sides of the Berkeley coin.
Samah Dada:
It's so cool. I begged my parents to take me to Chez Panisse for my birthday one year. I was like, "We have to go." And I know only my parents can take me here. And I met her there, actually. She would probably never remember, but that was iconic for me, for sure.
Kerry Diamond:
You should send her a copy of the book.
Samah Dada:
I should.
Kerry Diamond:
And tell her. I know she cares deeply about what college students eat and that they are interested in food and the food systems. But watching your videos, the one thing Alice won't like is how much you love your food processor. She did talk a lot about her mortar and her pestle and how much she loves those tools.
Samah Dada:
I love my blender. I love it. I won't tell her, though. Thank you for the tip.
Kerry Diamond:
Okay. So we also need to talk about the influence of your mother, because you do talk about your mom in the book and I know your mom's been in some of your videos. You described your mom as a very intuitive home cook. Can you describe what she's like in the kitchen?
Samah Dada:
Yes. I've never seen her use a measuring cup in her life. I've never seen her measure anything. And I think that was so interesting for me to grow up with and as somebody who I admired and looked up to, especially in the way that they cook, because you rely just on your intuition. And there's this term in Hindi called andaaz, which is like your own style, your own way of cooking. And every time I would ask her, how do you make this, how do you make it the same, she's like it really never turns out the same every time I make it. It's always a little different, because I'm relying on my own andaaz.
And I think that was really cool for me to see because, of course, as somebody who works in food, I need to write recipes, I need to write exact amounts of everything. But I also make it a point to emphasize that season is to taste, make it your own. I like to create modifications or any way to make my cooking a bit more inclusive for people so that they can make it their own and to their own tastes, and that for sure it was inspired by my mom.
Kerry Diamond:
Tell us some of your mom's signature dishes.
Samah Dada:
Yes, I mean Chana masala all the time on the table growing up. Biryani on special occasions is the best. She makes a really good bhindi and dal all the time, just dal on the table and basmati rice, like that was just the bread and butter for sure.
Kerry Diamond:
And lucky for us some of these recipes are in the cookbook.
Samah Dada:
Yes, exactly.
Kerry Diamond:
And with measurements.
Samah Dada:
With measurements. I'm not leaving anyone hanging. If my mom had to write a cookbook, it would be like...
Kerry Diamond:
I would love that. Let's talk about this cookbook, Dada Eats. How did your deal come about?
Samah Dada:
Yeah. As you know, writing a cookbook is just a long process. And I really never thought I would see the day for it to come out. So it's been really exciting.
Kerry Diamond:
You're so young and you say that.
Samah Dada:
Yeah, I feel maybe this process has aged me. No, it's been amazing.
Kerry Diamond:
Every cookbook writer says that. Yeah.
Samah Dada:
Yeah. So like I said, when I was on The TODAY Show, I was working as a production assistant but I was also, at the same time, having some days off to be on the show to do cooking segments or to film my show at the time as well, the first season. And I got to a point where I felt like, okay, I think that I can take this leap and I think that I can work on my food passion full time and still contribute to The TODAY Show in the food capacity, without the hours of being a production assistant.
And that took a lot of faith both in myself but also with all of my colleagues really encouraging me that I could do it and that I've always have a home there. And once I did that, it was very weird. It was all strange universe timing where around the time that I was considering leaving The TODAY Show full time, my current book agent reached out to me and said, "I think there's a book here."
And then I started writing a proposal, but then my now editor DMed me and said, "Have you thought about writing a book?" And I was like, "That's so weird that you say that because, yes." And we ended up selling the book exclusively to Penguin Random House to Harmony and Rodale and my editor who DMed me was my editor for this book. And then I just started writing the book. So I felt very lucky. And it was just very weird how the timing worked out where I just didn't even really write the proposal. I just started writing the book right away.
Kerry Diamond:
Samah, I'm taking notes. Number one is big brownies. Number two, read and reply to your DMs.
Samah Dada:
Yeah. Yes.
Kerry Diamond:
We've got the Dada rules, right?
Samah Dada:
The Dada rules, I love that.
Kerry Diamond:
Yeah, plus a lot of hard work. I'm joking. I don't want to take away from the obvious hard work that you have done.
Samah Dada:
Thank you.
Kerry Diamond:
Okay. So you got to bypass the proposal process a little bit.
Samah Dada:
Yeah, a little bit.
Kerry Diamond:
But there's still an incredible amount of work that goes into putting together a cookbook.
Samah Dada:
Yes.
Kerry Diamond:
What did you talk about with the publisher? Did you know what this book would be immediate?
Samah Dada:
I knew that I wanted it to be like Dada Eats 2.0. I wanted it to be everything people are used to on my Instagram, like the gooey brownies are really like indulgent but still better for you cookies. But I really knew from the beginning, Kerry, that if I was writing a book, I wanted to write in it. And I knew I wanted to add essays into it, I knew I wanted to add personal touches into it, and I wanted it to be a reflection of my personality but also more of a look into how I was raised, a bit more of my culture.
And that included those Indian recipes that I often felt like I was omitting from my page or my social media because I think I was catering it to more of a western audience that I knew wanted to see those cookies and those brownies and all those things. And in some ways, I feel like I sacrificed parts of myself. And I knew I wanted the book to be a holistic Samah. I wanted it to be all of me. And that was something that I had expressed pretty early on in the process. And I feel good about it. I feel like I got my goal accomplished for sure.
Kerry Diamond:
I have to say you did such a beautiful job with the book. I crawled up with it last night to honestly just flip through it to get ready for this.
Samah Dada:
Yeah.
Kerry Diamond:
And I started reading your intro and I got so pulled in, Samah, by the emotion that you put into this. And I read, gosh-
Samah Dada:
I know.
Kerry Diamond:
... a lot of cookbooks.
Samah Dada:
That's why I'm so honored.
Kerry Diamond:
I just felt like I came away with this really beautiful picture of you and your family and what has influenced you over the years. But just you put so much love into this and it comes across in every sentence and in all the recipes. You even called the recipes little pieces of your heart and soul. And that made me stop and just gasp and I was like, "Oh my gosh, this is so much more than a cookbook to Samah."
Samah Dada:
Thank you.
Kerry Diamond:
So why did all this mean so much to you?
Samah Dada:
Yeah. I mean, that's just the highest compliment. Thank you. I always wanted to write. I grew up, as a seven-year-old, I thought I would be a young mystery novelist, which clearly didn't pan out but this is better I think. I honestly never thought that I would be in this position. I really didn't it, from the way that I grew up and the feelings of being a little bit not like I belonged neither here nor there.
And I feel privileged, honestly. I feel privileged to have the opportunity to write a book, to share parts of myself with people, to share recipes that a lot of folks have told me because of the way that they are inclusive and they are using these alternative ingredients and allowed people who are on strict diets or are sick or different groups of people who have benefited from the recipes, even if I help one person, I had one woman reached out to me and said that her dad has cancer and my brownie was the first one he was able to enjoy in years, like things like that, it's a privilege to be able to do this. And I never thought I would get that privilege. I think also not really seeing a lot of women who look me on screen or represented in media, I felt like it was just a really exciting thing for me to be that person for a lot of maybe young Indian girls who also didn't see themselves represented, and I hope that they can now.
Kerry Diamond:
That's wonderful. It also feels like a very modern cookbook. I'm skipping ahead a little bit here on some of the things I want to talk about. But you talked about how you are obsessed with alternative ingredients. And I do feel like if we were to put this book in a time capsule with Julia Child's cookbook and a few others, this cookbook is very 2021 in terms of the ingredients. So it is very modern. But like I said, you've also got your family recipes in there.
Samah Dada:
Yeah.
Kerry Diamond:
Let's pick a few recipes to talk about.
Samah Dada:
Sure.
Kerry Diamond:
Pick one that is a great starter or introduction to what Dada cuisine is all about.
Samah Dada:
I would probably say my chocolate chip cookie pie, because for anyone who is skeptical...
Kerry Diamond:
I want that right now.
Samah Dada:
I know. I'm going to send you one. And actually next time I come in to see you, I'm going to bring that for you.
Kerry Diamond:
Okay. You can bring it to me and Joe, our engineer. We're ready and waiting.
Samah Dada:
It's going to be ready for you guys as well, fresh out of the oven. I would say my chocolate chip cookie pie. And the reason I say that is because I feel it's a really good gateway recipe for me, because it uses almond flour, it uses coconut sugar, and things that people maybe when they're thinking of a chocolate chip cookie they don't necessarily think of.
Kerry Diamond:
Right. This is not a book filled with white flour and white sugar recipes at all.
Samah Dada:
No. But I want people to feel like even if that is their thing, they love white sugar, they love just a traditional brownie or a traditional cookie, I want them to feel like they can eat it and be like, "Whoa, this is good." This isn't good for being gluten-free or this isn't good for being dairy-free, this is just straight up good. So that's what I tried to do in all my recipes, and I think the chocolate chip cookie pie is one of the recipes that surprised the most people. Especially, like my mom, she's a convert to my cooking but she was not that way before. And that is her favorite recipe because she just doesn't understand how it's so good and dense and delicious, but it has very minimal ingredients in it. So, I would definitely say that one.
Kerry Diamond:
Some of the recipes you might have to just have people taste the finished product before you tell them what's in it. Because I saw a few things with cookies with chickpeas and things like that and I was like, I have a lot of friends who if I tell them beforehand what's in it, they will make fun of it. But I think it's one of those things, have them try it and then spring it on them.
Samah Dada:
Yeah, trick all your friends.
Kerry Diamond:
That's rule three.
Samah Dada:
Yeah, rule three. I have an avocado brownie recipe in the book, which is really a plot twist. But you would literally have no idea, because avocado is so rich. It's the butter replacement in a brownie and it's really crazy how you can get creative in the kitchen for sure and trick everyone.
Kerry Diamond:
Joe and I will be totally happy with a tray of avocado brownies as well, just saying.
Samah Dada:
It's coming your way. It's coming your way. I'm making notes.
Kerry Diamond:
Okay, next recipe. One that is an emotional favorite of yours.
Samah Dada:
Probably my best dal ever, because it's nostalgic because it reminds me of the dal that I eat growing up, but it has a bit of my own twist on it and a bit of a modern twist, like you were saying, because I add coconut milk instead of butter or cream in it. And so, it's really rich and tangy and I would always make it for myself when I was living in New York in my tiny little studio apartment and it just felt like home for sure.
Kerry Diamond:
That's your comfort food?
Samah Dada:
Yeah, for sure, for sure.
Kerry Diamond:
Tell us the ingredients, Samah.
Samah Dada:
Yeah. So we've got of course also lentils. I add coconut milk. We got onions, garlic, ginger, lots of different spices, so cayenne, turmeric, cumin, coriander, all of the usual suspects for me. I like to add what I to call sneaky spinach in there, because you'd really don't know that it's in there but you just let it wilt and then you've got some greens. And I find that it's really great if you're just eating with basmati rice, you could eat it with naan or even quinoa or just have it as a soup. And it's really versatile and comforting for sure.
Kerry Diamond:
I saw that video of you and your mother shopping for lentils. Does she approve of this recipe?
Samah Dada:
She actually does. Yes, I think, I'm safe.
Kerry Diamond:
Okay. And then last, tell me a recipe that you make time and time again and never get tired of.
Samah Dada:
You know what? This is going to be basic, Kerry, but probably my OG hummus, because I make it all the time. I love hummus. I think it is there for me when people aren't. And there's also a lot of hummus noise out there, like there's so many varieties you can get in the store. Everyone is making their own version.
Kerry Diamond:
It's pea hummus, right?
Samah Dada:
Yeah, exactly. And this is one I just keep coming back to because not only is it really great if you're entertaining, it's a crowd-pleaser for sure. But it's also nice to have on hand. It's like a snack with some roti and crackers.
Kerry Diamond:
Do you make it from dried chickpeas or do you use canned chickpeas?
Samah Dada:
I use canned, which I know it's controversial. So like I said, I like to make all my recipes super accessible. I don't want somebody to look at it and be like, "Oh no, I have to soak these chickpeas overnight," which is, of course, a perfectly great way to do it and probably the right way to do it. But I think that by making my recipes inclusive and accessible, I want people to look at the can of chickpeas in their pantry and think, okay, great, I can make hummus from this, and just splits it up in my blender. So yeah, I use canned. And I love that.
Kerry Diamond:
Do you know what I do that's crazy?
Samah Dada:
Tell me.
Kerry Diamond:
I use canned but I peel the skin off each chickpea.
Samah Dada:
You are honestly a champion.
Kerry Diamond:
I am because it is the best hummus in the world. And it doesn't take that long and it's very meditative.
Samah Dada:
It's therapeutic.
Kerry Diamond:
So, if you really want an amazingly smooth hummus, you just pop the skin off, it's really fun.
Samah Dada:
It's easy.
Kerry Diamond:
You could do that and then you can make Samah's recipe.
Samah Dada:
Great.
Kerry Diamond:
I'm going to try that soon.
Samah Dada:
We'll do like a little duo. Yeah, I love that.
Kerry Diamond:
Let's take a quick break to hear a word about Homemade. It's been said that a recipe is a story that ends with a good meal. Homemade, the podcast from the publishers of all recipes, celebrates this notion, serving up beloved dishes and the stories behind them. Join Martie Duncan who was a finalist on the show, Next Food Network Star, as she talks with celebrated cooks including Guy Fieri, Patti LaBelle, and our beloved Barefoot Contessa Ina Garten about the memories and traditions behind their favorite foods. Listen to Homemade on Apple Podcasts, Spotify, Stitcher, or wherever you find your favorite shows.
The latest guest on Homemade is a Bombesquad favorite. It's chef TV personality and cookbook author, Sara Moulton. Some of you might have caught Sara during our Julia Jubilee legacy panel because she used to be Julia's assistant. Can you imagine? That must have been some job. And she has some incredible Julia memories. Sara joins host Martie to share stories of working with Julia, tips on leftovers, and meal prep. I need those tips. And how home cooks have become more creative and inspiring since the advent of food TV. Don't miss Sara and Martie in conversation. Give a listen to Homemade. Let's talk about your pantry section.
Samah Dada:
Oh, okay.
Kerry Diamond:
You have a really fun pantry section. Oh my gosh. I mean, I felt like I was reading about my own pantry. Nut butters, coconut sugar, all your fabulous spices. Let's take the ones I just mentioned. Nut butters, what do you love, why do you love them?
Samah Dada:
Oh my gosh. I love nut butters so much, like to snack on, to bake with, I'll use them as a base for certain cookies or even banana bread because I find that it adds not only that richness and that fat that you need for a baked good but also a little nuttiness. And I love that especially when I'm baking, but it's also something that I am obsessed with snacking on. I add it. So this is my favorite snack of all time. And if you're ever anywhere close to my social media, I shout this from the rooftops. I have some warm dates that I'll stuff with almond butter and sprinkle with some flaky sea salt. And it is just beyond. So that's another use of it that I absolutely love.
Kerry Diamond:
I love that. We just had that yesterday, Nancy, our art director, was at my office and we had some dates from Rancho Meladuco, which I love.
Samah Dada:
So good.
Kerry Diamond:
Have you had their dates?
Samah Dada:
Yes. They're amazing. They're based in California, down here somewhere.
Kerry Diamond:
They are.
Samah Dada:
Yeah, it's really good.
Kerry Diamond:
They are women-owned. We love it. So yeah, we had that yesterday. And I just bought some cashew butter. I did have to take out a loan to afford the cashew butter. That is expensive stuff.
Samah Dada:
Cashew butter is really expensive. Nut butters in general are very expensive. I find that the only way that I can justify it is that I'm using it on everything.
Kerry Diamond:
True, true. As long as you use it and don't waste it, you can justify it. Okay. So, did I see pecan butter also in your cookbook?
Samah Dada:
So, I do like pecan butter for specific recipe. Actually, I like making these little mini pecan pies. And they're super cute. Everything in mini form is always cuter. We all know this information. But it's like a little cookie crust. And then I like using the pecan butter in the actual filling. But honestly, almond is usually my MVP, my MVP in the nut butter category for sure.
Kerry Diamond:
And coconut sugar sounds like your MVP in the sugar category.
Samah Dada:
Yes, I love coconut sugar.
Kerry Diamond:
What is it about coconut sugar, and for those who haven't really cooked or baked with coconut sugar, can you tell us the difference between that and your traditional white sugar?
Samah Dada:
Yeah. Coconut sugar is an unrefined sweetener. So it is a little bit better for you because it's a little lower glycemic. And that really to me doesn't matter. I think that's great for people who need to watch out for that stuff. But to me, I find that it gives this really nice, rich, warm taste to anything you added in, and it's a bit less processed. So, I find that it not only adds that really delicious, warm, rich body of whatever you're adding it to, but it's a little bit better for you too, which is nice. I to look out for things that are a little less processed so I feel better about what I'm putting into my body.
Kerry Diamond:
Samah, which spice is your MVP?
Samah Dada:
Oh my gosh. Kerry, this is a tough question, because I use three of them at least in my Indian cooking in tandem. So my cayenne, my cumin, my turmeric are like my three MVPs that I use for any of my Indian cooking. But a spice blend that I have been obsessed with forever, actually my grandma used to make it, it's chaat masala. So it's a blend of a lot of different spices. It's got the cumin and the coriander and dry mango powder and red chilies. And it's tangy and spicy and I put that also on everything.
Kerry Diamond:
Do you have a brand that you like in case people want to buy it?
Samah Dada:
I actually just did a collaboration with La Boite in New York. And we made one, because I couldn't find one that I was obsessed with. So we made it like a little bit inspired by my grandma's recipe, and I kind of made it my own. And it was the most exciting thing because now I have my own slash my grandma's.
Kerry Diamond:
I did not know that. And for those of you wondering, I did not ask that question. That was not a softball question, because I knew that she had that colab. I did not know that. Can people buy that?
Samah Dada:
Yeah, you can buy it. You can buy it.
Kerry Diamond:
Where and how?
Samah Dada:
You can buy it on La Boite's website. It's B-O-I-T-E.
Kerry Diamond:
Okay, great.
Samah Dada:
Yeah.
Kerry Diamond:
I'm going to work with that when we wrap up. Okay. You need to talk to me about gluten-free pasta.
Samah Dada:
I'm here for it.
Kerry Diamond:
You know what? I don't even know that I've ever had gluten-free pasta. But you seem to be a big fan. You know what? I should start that over because that sounds like I'm making fun of gluten-free pasta. I'm not making fun of gluten-free pasta. I just have zero experience with gluten-free pasta and you seem to be an enthusiast. And I wanted to ask you about it because I do have some friends who are gluten free. Tell us what you recommend and then give us some cooking tips.
Samah Dada:
Sure. So the biggest thing with gluten-free pasta is that you need to be a helicopter parent with the pasta. You got to be watching it, because in just a second, it'll turn super gummy. And that's why it's not really that cute sometimes. But what I like to do, I usually a lot of the bean-based pastas, I think they're fun and I just think they're cute. But I like Banza, I their chickpea pasta. And with that, too, I do cook it pretty al dente so that it doesn't get gummy. And then also there's some really great brown rice and quinoa varieties out there. There's one at Trader Joe's, which I know, Kerry, you haven't been to Trader Joe's but I will take you there.
Kerry Diamond:
I hope not.
Samah Dada:
And I will get you this brown rice and quinoa fusilli pasta, which is actually really delicious. But again, biggest tip with that is not to overcook it because it will get gummy. And I think that's what turns people off of gluten-free pasta. And this all to say the OG pasta, we love pasta. This is just nice to have an alternative if you want to switch it up or, like you said, you have friends who are intolerant to gluten or need a good alternative.
Kerry Diamond:
Yes. Samah just revealed one of my darkest deepest secrets I am a Trader Joe's virgin. And Samah and I might be working on that later in the summer, right Samah? I walked into Trader Joe's once and I walked out because I was so overwhelmed and the line was so long, but I'm willing to give it a second chance later this year.
Samah Dada:
And you might be the only person, Kerry. We should do some research on this. I'm here for it.
Kerry Diamond:
I might be the only person.
Samah Dada:
This is going to be my summer project.
Kerry Diamond:
You probably have a hard time finding someone your age. Maybe my age there are a few virgins left, but we'll find out. Okay. Back to the gluten-free pasta and the helicopter parenting of the pasta which I love. Do you salt the water? Do you do everything else basically the same?
Samah Dada:
Everything else basically the same. Salt the pasta water and just add it in and just keep checking it until it's pretty al dente and you want it to be a bit firm. And then, I like to cook it with my sauce first like before I serve it, whatever I'm eating it with or using it for. And yeah, that would be my main tip, for sure.
Kerry Diamond:
And do you save the pasta water? I know we all remember saving the pasta water was a big thing that a certain test kitchen was pushing on all of us. And that's always been a big chef trick for a long time. And it's a great trick when you're making traditional pasta. But does the same thing happen or not really?
Samah Dada:
You can save it. I do for some recipes where I feel like I need it to be a little bit saucier and have it adhere a bit more to the actual pasta, but usually I make really creamy sauces. I have a masala mac and cheese in the book, for example, which is super, super creamy, and I love a saucy pasta. So for things like that, I don't really care that much to save the pasta water. But if I'm making something that maybe has kale or mushrooms or something and it needs a little bit of help to adhere and get that creaminess going, then I'll save a little bit.
Kerry Diamond:
I love it. I'm going to give it a chance.
Samah Dada:
Yay!
Kerry Diamond:
Let's talk about New York City restaurants.
Samah Dada:
Okay.
Kerry Diamond:
Because like you said earlier, you were the human Yelp for all your friends and family members. Do you still love restaurants and keep restaurant lists?
Samah Dada:
Yes, I am obsessed. I have restaurant lists. I get still asked by all of my friends. And even people who I don't know actually online who are like, "Where should I go to eat in New York?" And I'm, "Well, what are your dietary restrictions? Who are you going with? Are you on a date? Are you with their family?" So I really do my research for sure.
Kerry Diamond:
Oh my gosh, you're like a one-woman infatuation.
Samah Dada:
Here I am. Yeah. Yeah, I really am. I should start my own thing. But really, it's just through my DMs.
Kerry Diamond:
So no restrictions. I mean, we love a restaurant that is owned by women, female-founded, owned, operated, female chefs, female pastry chefs, where would you tell people to eat in New York City this summer?
Samah Dada:
Oh my gosh, there's so many places. I recently actually just went to a new restaurant that just opened in New York called PLANTA Queen. Have you heard of it, Kerry?
Kerry Diamond:
I have not.
Samah Dada:
It's based in Miami actually. And they're a completely vegan restaurant, but they do sort of like the most insane sushi rolls and things like have Dan Dan noodles and really spicy flavorful food that you really don't even understand how it could be vegan. That is a really delicious restaurant that I just tried. And where I want to go that I've never been and now that they have a vegan menu I'm intrigued is Eleven Madison Park. They have a full vegan menu. And I saw this information and I was taken aback and I would love to try that at some point.
Kerry Diamond:
That was big news. They went entirely plant-based.
Samah Dada:
Big news. Big news.
Kerry Diamond:
One of the top restaurants on the planet. So that was a major moment. Tell me the name of the first one again.
Samah Dada:
PLANTA Queen.
Kerry Diamond:
PLANTA Queen. So, P-L-A-N-T-A?
Samah Dada:
Yes.
Kerry Diamond:
Okay, great. Have you been yet?
Samah Dada:
Yes. I just went, actually, the day my book came out. I celebrated. It's amazing. They do this amazing watermelon ahi tuna sushi, all of these crazy things that are just really flavorful. And that's what I like about really inventive plant-based cuisine is where they actually take whether it's a fruit or vegetable and completely change the flavor profile. So you just have no idea what's going on. I really resonate with that too like as somebody who puts avocado in brownies. I love the energy for me. I like that.
Kerry Diamond:
Oh my gosh.
Samah Dada:
I like that for sure.
Kerry Diamond:
Are you a Dirt Candy fan?
Samah Dada:
Okay, this is crazy. I've never been.
Kerry Diamond:
Oh my god, you got to go.
Samah Dada:
Okay. Can we go when I'm in town?
Kerry Diamond:
It's a lot more affordable than Eleven Madison Park, so I'll treat.
Samah Dada:
Let's go. That sounds amazing.
Kerry Diamond:
Absolutely. And my second reco for you but maybe have been, Superiority Burger.
Samah Dada:
I've also never been there.
Kerry Diamond:
No. Samah?
Samah Dada:
I know. But you know what's crazy is because I wanted to go and I think-
Kerry Diamond:
Oh, you do get up at 3:00 in the morning, so that's happening.
Samah Dada:
So that's what people should know, too. I didn't have a life for three years. So really was just cooking my own food, like didn't get out much for sure. Because with that schedule, I had to be asleep at 8:00. So when all my friends were out having dinner, I was like, "Hey guys, time for me to sleep. I'm going to wake up at 3:00." So, I think I still have a lot of catching up to do with the New York restaurant scene, but I welcome it, really.
Kerry Diamond:
Okay, when you're back, we're going to go to Amanda Cohen. She's been on the show a lot. She has Dirt Candy. It's over on the lower east side. And then this is owned by a guy but we love him and he's been on the show, Brooks Headley. He used to be a big award-winning pastry chef. He was at Del Posto and I think he won James Beard Awards. And he walked away from it all to open this little hole in the wall, plant-based spot called Superiority Burger. And it's fantastic. Both places are fantastic and run by wonderful people. So if you're listening and you're in New York or coming to New York, go support them and maybe you'll bump into me and Samah.
Samah Dada:
Yes. We have a food tour on our hands. Yeah, we do really do.
Kerry Diamond:
Absolutely. Okay. Samah, we are going to do the speed round. Well, I guess you're at home, so this is your mom's fridge.
Samah Dada:
Oh, yeah.
Kerry Diamond:
Or your parents, I should say. What's the oldest thing in your parents' fridge?
Samah Dada:
I love this question. Probably ketchup. So with traditional ketchup, there's a lot of sneaky sugar in there. And so my sister and I, we tell our parents, okay, what are some better alternatives here, you guys. So that's been sitting there for some time, for sure.
Kerry Diamond:
You know what ketchup I love? This is supposed to be speed round and it winds up never being speed round. I know Chloe who we love isn't connected with them anymore, but they had that beat ketchup that I thought was just terrific.
Samah Dada:
So good. I agree. I love that. It was so sweet and delicious but it felt unique. I don't know. I loved it.
Kerry Diamond:
I think you might have already told us the answer to this, but your most used kitchen tool?
Samah Dada:
Yes, my high-speed blender.
Kerry Diamond:
Your high-speed blender.
Samah Dada:
There are a few things I don't put in there. Sorry, Alice Waters.
Kerry Diamond:
She may or may not forgive you. Do you own a mortar and pestle?
Samah Dada:
I do, I do. So at least I have that going for me.
Kerry Diamond:
Buzz that out every now and then. Okay, coffee or tea? And how do you take it?
Samah Dada:
Coffee 1,000%. I was just conditioned from The TODAY Show to be obsessed. In the morning I take it black. And then in the afternoon, because I usually have a couple of cups, I'll either do it like an oat cappuccino or something with some oat milk in it.
Kerry Diamond:
What is a song that makes you smile?
Samah Dada:
This is so classic Samah answer. But there's this Swedish artist called Leon that I'm obsessed with. And she makes very happy yet also depressing music. And I think that's my vibe. It's like upbeat but it's like she's kind of sad still. And I like her music. It's just really, really good. She's amazing.
Kerry Diamond:
Spell her name, for those who want to look it up.
Samah Dada:
It's L-E-O-N, but the E has a little accent on it, Leon.
Kerry Diamond:
Okay. And are you a ‘music in the kitchen’ person?
Samah Dada:
For sure. I feel it is really empty without it. But also, sometimes, I'll be filming things that I'm doing. And in that case, I'll either have it really quiet in the background or not at all, so I can talk over like one of my steps.
Kerry Diamond:
And how about footwear in the kitchen. Barefoot or do you wear some kind of shoe situation?
Samah Dada:
Socks probably. No shoes.
Kerry Diamond:
How about when you're working like on TODAY Show set?
Samah Dada:
Sneakers all the way. For my first few segments, when I was in the studio, I would do heels because I was like, here I am a professional production assistant turned not. But now sneakers. I don't remember the last time I wore heels.
Kerry Diamond:
Favorite cookbook.
Samah Dada:
Well, I've had my head in my own cookbook for literally two years now. But I also can't say that's my favorite. I would say Salt Fat Acid Heat by Samin Nosrat, because I feel like she was the first person that I felt articulate an experience that was similar to mine growing up. And that really inspired a lot of my feeling confident to share my own story, my own cookbook. But I've been cooking out my own cookbook recently, which has been the most trippy thing ever. So that's been really fun also.
Kerry Diamond:
There is no shame in loving your own cookbook. I still cook from the Cherry Bombe cookbook all the time.
Samah Dada:
Yes. I mean, I think I did something wrong if I didn't love it. So I'm happy that I'm at the point where I can do that.
Kerry Diamond:
Okay. And we are debuting two new questions for the speed round. And these are going to be the least speediest questions. But I don't know. This struck me when I was reading your book last night. What's one good habit that you have that makes your life better in some way?
Samah Dada:
Oh, this is really good. I would say getting out for a walk. And that has truly changed my mental health, even my physical health, I think it's so simple to think about just getting out, listening to a podcast, listening to Cherry Bombe, listening to music, whatever it is, or even calling a friend. And I think getting that fresh air and having just some peace away from whatever your work is, is been like a game-changer for me. And I feel like a lot of people have at least become more outspoken of their mental health, especially the pandemic. And I think I definitely have been feeling very anxious for the last year, so that was something that really kept them in check for sure.
Kerry Diamond:
And then one great piece of advice.
Samah Dada:
Comparison is the thief of joy. Don't compare yourself to anyone else. And I think I found myself doing that throughout growing up and I realized that everyone is on their own path, there's enough for everybody, everyone is doing their own thing. And the second you start to compare yourself to somebody else, you're taking away from your own experience and what you're doing and the magic and power in that. And that's really helped me get through a lot my life for sure.
Kerry Diamond:
That is beautiful. Our last question, if you were trapped on a desert island with one food celebrity, who would it be and why?
Samah Dada:
Oh, this is going to be really cliche but probably Bourdain, because I would have loved to spend time with him on a desert island because he was so unique and then such an icon and a hero of mine. So him.
Kerry Diamond:
That remains our number one answer.
Samah Dada:
Yup.
Kerry Diamond:
All right. Samah, you are amazing. I really enjoyed talking to you. This was so wonderful. Do your friends call you Lady Dada?
Samah Dada:
You know who calls me Lady Dada, Kerry, is the executive producer of The TODAY Show. So, whenever I would be running scripts or whatever, he would just call me Lady Dada. And that's so funny to say that because he's the only one. I can't believe he said that. It's amazing.
Kerry Diamond:
It's so funny.
Samah Dada:
And it's so fun for me. I'm so honored. Thank you for having me.
Kerry Diamond:
Good. Well, the honor is all mine. And I look forward when you're back in New York so we can hang out in person.
Samah Dada:
I would love it.
Kerry Diamond:
Congrats on your beautiful book. And I hope this is just the first of many Radio Cherry Bombe appearances.
Samah Dada:
Thank you, Kerry. Me too. Plus we have a lot of eating to do and catching up.
Kerry Diamond:
We do, we do. I'm going to get ready.
Samah Dada:
We got a tour.
Kerry Diamond:
Thanks, Samah.
Samah Dada:
Thank you, Kerry.
Kerry Diamond:
That's it for today's show. I really enjoyed that chat. Thank you so much to Samah Dada, author of the new cookbook Dada Eats. Pick up a copy at your favorite bookstore. Thank you to Bouvet Ladubay Sparkling Wine, and to Homemade, the podcast from the publishers of all recipes, for supporting today's episode.
Radio Cherry Bombe is a production of Cherry Bombe magazine. We record at Newsstand Studios here in Rockefeller Center in New York City. Thanks to our chief engineer, Joseph Hazan. Thanks, Joe. And thank you to Radio Cherry Bombe's assistant producer Jenna Sadhu. If you enjoyed our show, be sure to sign up for our newsletter over at cherrybombe.com. Thanks for listening, everybody. You're the Bombe.
Harry from When Harry Met Sally:
I'll have what she's having.